The Venko holds the technology that enables agglomeration of different types of flour without gluten or presence of emulsifiers, thus formatting different products from soy flour and others.
As is known conventionally soy flour does not agglutinate for formatting mass without gluten and the presence or addition of emulsifiers.
And for this reason that in today's market companies work with products enriched with soy.
From the technological development, it was possible to develop a product line Integral and light soy diet for obtaining various bakery products and paste industry.
Product Features - high protein, gluten-free, lactose-free, which is the captive audience celiac disease (gluten-induced), and non-captive - malnourished, diabetics, dyslipidemia, osteoporosis,and all people who want eating natural functional, and the benefits accrued to or soybean (phyto-sterols).
In 1999, the FDA (Food and Drug Administration) authorized the use of health claim for foods containing soy proteins, confirming their role in the reduction of cardiovascular disease risk when combined with eating a diet low in saturated fats and the practice of exercises.
The amount of soy protein intake for such purposes must be of 25g per day. In Brazil, ANVISA has authorized this same claim regarding soy proteins.
The soybean as functional food has effects associated with some components, such as protein, isoflavones, oligosaccharides and fiber.Its chemical composition includes proteins, fats, complex carbohydrate, oligosaccharides, soluble and insoluble fiber, minerals, vitamins and phytochemicals. On 100g sampling (dry basis) soybeans contain on average 40g of proteins 30 g carbohydrate, 20g of lipids, 230mg of calcium, 580mg of phosphorus and 9.4 mg of iron. Soy has also essential fatty acids, linoleic acid (omega 6) and linolenic acid (omega 3), some vitamins and phytochemical compounds, such as isoflavones.
The quality of a protein is evaluated for its specific amino acid composition and for the facility in which it is digested and absorbed by the body. Of all proteins of vegetable feed, the soy with PDCAAS = 1,0, are those that present best amino acid composition. Because of its high quality organic protein, the soy flour is widely used in the production of infant foods and dietary supplements (for being low in carbohydrates).
People with lactose intolerance, soy is an alternative. The gluten is the main protein in wheat, oats, rye, barley and malt (byproduct of barley), cereal composition widely used in food, beverages and other ingestible products.
Besides celiac disease, gluten may cause fatigue, irritability, obesity, diabetes, low immunity, poisoning, chronic constipation, migraine, depression, infertility and other asymptomatic diseases.
Many health professionals, doctors and nutritionists have recommended eating gluten free foods.
The only treatment for celiac disease is a gluten-free alimentation all life long. For those who are intolerant or want to consume gluten-free products, the Venko produces a line of products to you live longer and better.
Soy is a rich grain in proteins belonging to the family Fabaceae (legumes) as well as lentils, beans, chickpeas and peas. It is considered a complete source of protein, in other words, contains significant amounts of all essential amino acids.
Regular consumption of soy and its derivatives decrease the risk of prostate cancer, breast and uterus, and even help to decrease LDL (bad cholesterol) and increase HDL (good cholesterol). Acting on the levels of cholesterol, soy is also a great allied in the prevention of cardiovascular disease.
To reduce the risk of cardiovascular disease, according to the FDA (Food and Drug Administration), the recommended intake is 25g of soy protein per day.